Description
These Christmas Pumpkin Brownies combine rich, fudgy chocolate brownie layers with a creamy, spiced pumpkin cheesecake swirl, making a festive dessert perfect for holiday gatherings. The luscious cheesecake filling is packed with pumpkin puree and warm spices, while the dense chocolate brownies provide a decadent contrast. This layered treat is baked to perfection, chilled, and cut into squares for an irresistible holiday indulgence.
Ingredients
Scale
For the Pumpkin Cheesecake Filling:
- 16 oz (454 g) cream cheese, at room temperature
- 2/3 cup (133 g) granulated white sugar
- 2 tbsp (16 g) cornstarch
- 1/2 cup (122 g) pumpkin puree, at room temperature
- 1/4 cup (62 g) sour cream, at room temperature
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 2 eggs, at room temperature
For the Brownies:
- 6 tbsp (48 g) all-purpose flour, spooned and leveled
- 1/2 cup (40 g) Dutch process cocoa powder
- 1/4 tsp salt
- 1/2 cup (112 g) unsalted butter
- 1 cup (200 g) semi-sweet chocolate chips
- 3 eggs, at room temperature
- 1 1/4 cups (250 g) granulated white sugar
- 1 1/2 tsp vanilla extract
Instructions
- Prepare the Pan: Preheat the oven to 350°F (175°C). Spray a 9×9 inch metal baking pan with non-stick spray and line it with parchment paper for easy removal of the brownies.
- Make Pumpkin Cheesecake Filling: In a medium bowl, use a hand mixer on medium speed to blend the cream cheese, sugar, and cornstarch until smooth and lump-free, about 2 minutes. Then add pumpkin puree, sour cream, vanilla extract, and pumpkin pie spice. Mix at medium-low speed until just combined. Finally, add the eggs and mix again gently at medium-low speed until incorporated. Set aside this cheesecake mixture.
- Prepare Dry Ingredients for Brownies: In a small bowl, whisk together the all-purpose flour, Dutch process cocoa powder, and salt. Set aside.
- Melt Butter and Chocolate: In a microwave-safe bowl or over a double boiler, melt the unsalted butter with the semi-sweet chocolate chips, stirring until smooth. Allow to cool slightly so it doesn’t cook the eggs in the next step.
- Mix Wet Ingredients for Brownies: In a large bowl, beat the eggs, granulated sugar, and vanilla extract with an electric mixer on high speed for about 3 minutes until the mixture is pale, thick, and fluffy.
- Combine Chocolate and Egg Mixtures: Gently fold the melted butter and chocolate mixture into the egg mixture using a spatula, taking care to keep as much air in the batter as possible.
- Add Dry Ingredients: Carefully fold the flour, cocoa, and salt mixture into the wet ingredients just until combined. Do not overmix to keep brownies tender.
- Assemble the Brownies: Pour half of the brownie batter into the prepared pan and spread it evenly with an offset spatula. Spoon the pumpkin cheesecake filling on top, spreading it gently. Finally, add the remaining brownie batter on top and use a butter knife to swirl the brownie batter with the cheesecake filling, creating a marbled effect without fully mixing them together.
- Bake: Place the pan in the preheated oven and bake for 52-55 minutes, until the center of the brownies has a slight jiggle but is mostly set.
- Cool and Chill: Remove from oven and let the brownies cool completely in the pan on a wire rack. Once cooled, cover the pan with aluminum foil and refrigerate for at least 6 hours (or overnight) to allow the cheesecake filling to set and flavors to meld.
- Serve: After chilling, cut the brownies into 16 squares and serve chilled or at room temperature. Enjoy your festive pumpkin cheesecake brownies!
Notes
- Use room temperature ingredients for the smoothest mixing and best texture.
- Don’t overmix the brownie batter once the flour is added to keep them tender and fudgy.
- Swirling the cheesecake and brownie batters creates a beautiful marbled effect—avoid fully mixing them.
- Chilling the brownies is essential to let the cheesecake layer firm up properly.
- You can substitute pumpkin pie spice with a mixture of cinnamon, nutmeg, ginger, and cloves if desired.
Nutrition
- Serving Size: 1 brownie (1/16 of recipe)
- Calories: 310
- Sugar: 26g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 75mg
